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Preparation

1. Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.

2. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).

3. Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve with polenta.

Butternut Squash Soup

Serve this creamy soup with a spinach salad and slices of French bread toasted with thinly sliced Swiss cheese.

Dress the side salad with lemony vinaigrette.

$2.08 per serving

Yield: 4 servings (serving size: about 1 cup soup and 1 toast)

Ingredients

Soup:

1 tablespoon butter

3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)

3/4 cup chopped carrot

1/2 cup chopped sweet onion

2 1/2 cups fat-free, less-sodium chicken broth

1/4 cup half-and-half

1/8 teaspoon salt

Toasts:

4 (1-ounce) slices French bread

3 ounces thinly sliced Swiss cheese

Preparation

1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.

2. Preheat broiler.

3. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

4. To prepare toasts, arrange French bread on a baking sheet. Broil for 1 minute or until lightly toasted. Turn bread over, and top evenly with Swiss cheese. Broil for 1 minute or until bubbly. Serve toasts with soup.

Chicken and Dumplings

This generous serving of soup is chock-full of vegetables and is hearty enough to pass as a complete meal.

This generous serving of soup is chock-full of vegetables and is hearty enough to pass as a complete meal.

$2.43 per serving

Yield: 4 servings (serving size: about 2 cups)

Ingredients

Broth:

12 cups cold water

1 tablespoon whole black peppercorns

4 chicken leg quarters, skinned

3 celery stalks, sliced

2 medium carrots, peeled and sliced

2 bay leaves

1 large onion, peeled and cut into 8 wedges

Dumplings:

4.5 ounces all-purpose flour (about 1 cup), divided

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup chilled butter, cut into small pieces

3 tablespoons buttermilk

Remaining ingredients:

Cooking spray

1 1/2 cups chopped onion

1 cup thinly sliced celery

3/4 cup (1/4-inch-thick) slices carrot

3/4 teaspoon salt

1 tablespoon all-purpose flour

2 tablespoons finely chopped fresh chives

Preparation

1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).

Nutritional Information

Braised Short Ribs with Egg Noodles

Price: $2.47 per serving

The key to getting incredibly rich flavor in a sauce made from water is to create tasty browned bits on the bottom of the pan. To ensure you create those bits, use a stainless steel skillet―not a nonstick pan.

The key to getting incredibly rich flavor in a sauce made from water is to create tasty browned bits on the bottom of the pan. To ensure you create those bits, use a stainless steel skillet—not a nonstick pan.

Nutritional Information

Roast Leg of Lamb with Chile-Garlic Sauce

Price: $2.49 per serving

The base of the sauce, a simplified version of harissa, is sambal oelek―a fiery Asian condiment you’ll find on the ethnic aisle at major supermarkets or at Asian markets. The green bean and potato side dishes complete the meal and fall within budget.

Preparation

1. Preheat oven to 425°.

2. To prepare lamb, sprinkle lamb evenly with 3/4 teaspoon salt and pepper. Place lamb on a broiler pan coated with cooking spray. Bake at 425° for 21 minutes or until a thermometer inserted in thickest part of roast registers 120°. Place lamb on a cutting board; let stand at room temperature 10 minutes before slicing.

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